Fromager D'Affinois
$24.00 / Lbprice is $24.00 by Lb
- Pasteurized
- Microbial Rennet
- Age: 14 Days
- Cow Milk
- France
- ApproachableAdventurous
- SoftHard
Luscious and buttery, Fromager D'Affinois is a more decadent version of Brie. A true crowd pleaser, it’s consistently one of Murray’s top ten best sellers, winning over customers with its thick, silky texture and sweet, milky flavor. Spread on some Carr's Water Crackers or Effie's Homemade Oatcakes and add a dollop of Divina Sour Cherry Spread for a bite reminiscent of cherry cheesecake.
“Fromager d’Affinois is a French double-crème brie style cheese. It is mild, sweet, creamy, and buttery. It’s perfect for any occasion, especially for pleasing your pickiest friends. Enjoy it before dinner or after as a dessert, or try it on a sandwich with some Prosciutto Cotto and sour cherry jam.”
Cow's Milk, Cream, Ferments (Lactic, Ripening Ferments), Salt, Coagulant (Microbial Rennet)
Allergens: Milk
- Fromager D'Affinois is produced by a cheesemaker in Lyon, France using pasteurized cow’s milk.
- It’s a double-crème cheese, meaning cream is added during the production process to reach the 60 percent butterfat required for it to be classified as such.
- Butterfat content in cheese is measured as a percentage of “Fat in Dry Matter," indicating that 60-75% of the solids in a double-crème cheese are butterfat.
- In other words, if all moisture was removed from this cheese, 60-75% of what remains would be fat.
- Fromager D’Affinois is made with ultrafiltered milk – a process that breaks down the fat molecules in the milk to further distribute them throughout the paste and create an exceptionally rich texture.
- This makes the cheese extra creamy and gooey, a perfect accompaniment to champagne and strawberries.
- Fromager D’Affinois is consistently one of Murray’s top ten best sellers.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
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